Cured for three of four months in the drying houses of Herreruela, the exceptional <b>Salchichón</b> hams of <a href=" http://www.selfridges.com/GB/en/cat/extrem/" style="text-decoration: none"><font color="black"><b>Extrem</b></font></a> Puro Extremadura are obtained from the hind legs of purebred Iberian pigs that are fed on acorns and wild grass. With white marbling threaded through the dark red colour of the ham, it’s intense and succulent, with a hint of pepper in the taste. Put simply, Extrem’s hams are one of the jewels of Spanish cuisine.